Ingredients

• 1/2 x Cup Parsley - finely chopped. A stalks removed.

• 1 x Red onion, loosely chopped ready for processor

• 4 x Garlic cloves, chopped ready for the processor

• 2 x Tablespoons red wine vinegar

• 1 x Teaspoon of aleppo chilli flakes - or a little more if you choose

• 1/2 x Cup olive oil

• 1 x Teaspoon dried oregano

• 1 x Tablespoon lemon juice

• 1/4 x Teaspoon black pepper

• Salt not really needed, however, add no more than 1/2 x teaspoon if preferred.

Preparation

Pulse the garlic and red onion. Then add the parsley, oregano, black pepper and olive oil. Do not overly puree - keep just a little chunky. The texture is important. Next place the pureed ingredients in a bowl and add the lemon juice and vinegar, stir well then refrigerate for 15 minutes to allow the flavours to blend well before serving.